Sampson, so sorry it's taken so long. Been busy practicing, new job, bad mortgage, etc. I cook on a brinkmann, offset. It's done a nice job but I'd love to upgrade. Very limited on space. I've done the 3-2-1 with some decent success. Last weekend tried using a rib-rack and with the lack of depth in the rig, tried rotating, restacking the ribs, etc., and it didn't work too well. Buddy brought over 7 slabs of St. Louis's and wanted cooked for a party. Don't think I'll be using the rib-rack in competition. Which is limiting because I'm lucky if I can fit 3 racks on my outfit.
A question I would pose....I'm in Kansas City and our first comp is a little town 30 miles away. I know sauce is important but I don't want to slather it with a heavy ketchup based sauce. Any suggestions for glazing? To look nice?